This ended up being the second batch I made, because I forgot that the key to whipped cream is to make sure everything is as cold as possible. So basically, don’t infuse the tea with the heavy cream, let it cool a little bit while you wait impatiently, then try to whip it into cream before it’s super cold. You’ll get a separated mix of water and little chunks of butter, and who wants to use that for a fruit topper? Not me! The second batch was much better. I actually used “Lady Grey’s Garden” tea from my favorite teahouse in America, Boulder’s Dushanbe Teahouse, but any kind of black tea you want to use will work here.
EARL GREY WHIPPED CREAM
– 1 C. heavy cream
– 1/3 C. confectioner’s sugar
1. In a small sauce pan, add the cream and warm it up over medium heat. Add the earl grey tea bag and infuse it for approx. 5 minutes. Remove the tea bag and set aside.
2. Add confectioner’s sugar to the earl grey heavy cream. Taste and adjust – what it tastes like now is what the end whipped cream result will be.
3. Let it not just cool, but get cold, as cold as possible.
4. Using an immersion blender or a blender with a balloon whisk attachment, beat the cold heavy cream until it starts to turn light and fluffy. Once it starts changing form, it moves pretty fast, so keep an eye on it and don’t over-beat it.
5. Top fruit or desserts with this – it’ll keep about a day.